Chickpea-Vegetable Salad with Curried Yogurt Dressing

2 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
6 servings
May 2001
RECIPE BY Cooking Light

Ingredients

  • Dressing:
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1 (8-ounce) carton plain fat-free yogurt
  • Salad:
  • 2 cups finely shredded carrot
  • 1 1/2 cups thinly sliced yellow or red bell pepper
  • 1 1/2 cups chopped plum tomato
  • 1/2 cup golden raisins
  • 1/4 cup finely chopped red onion
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
  • 12 cups chopped romaine lettuce

Nutritional Information

  • Calories 337
  • Caloriesfromfat 21%
  • Fat 8g
  • Satfat 1.1g
  • Monofat 4.1g
  • Polyfat 2g
  • Protein 15.4g
  • Carbohydrate 55.4g
  • Fiber 8.9g
  • Cholesterol 1mg
  • Iron 5.7mg
  • Sodium 573mg
  • Calcium 201mg

How to Make It

Step 1

To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

Step 2

To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

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Ratings & Reviews

jtaylor196's Review

rstarrlemaitre
December 09, 2013
I want to put this dressing on everything! I did coat the lettuce with dressing before adding the chickpea mixture, but that's the only thing I would change. Very satisfying lunch or dinner!

rstarrlemaitre's Review

jtaylor196
May 07, 2013
This is a great entree salad - wonderful curry flavor, loved the chickpeas and shredded carrot, and the best part by far is the unexpected little golden raisins. I would prepare a little differently tossing the romaine with half the dressing before plating, to better coat the greens. Either that or nix the romaine all together. I'd also nix the bell pepper. Otherwise, wonderful.
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